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Cost-you-less lasagne

Preparation: 10 mins

Cooking: 45 mins

Serves 4, costs under £4.00


  • 8 Reduced Fat Pork Sausages (400)
  • ¼ Bag Frozen Spinach (200g)
  • 1 Pot Reduced Fat Créme Fraiche (200g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Onion (150g)
  • 2 Garlic Cloves (6g)
  • 6 Lasagne Sheets (120g)
  • ½ Pot Passata (250g)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Teaspoon Dried Mixed Herbs (1g)
  • 5 Tablespoons Grated Reduced Fat Mature Cheddar (50g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  • Set the oven to 180°C / 160°C fan oven / 350°F / gas mark 4.
  • Split the sausages along their length and remove the skins.
  • Peel and finely chop the onion and garlic. 
  • Heat the oil in a pan and add the sausages. Break up and mash the meat with a wooden spoon whilst frying for 5-10 minutes until brown.
  • Add the onions and garlic to the pan and fry for around 5 minutes until softened, stirring occasionally.
  • Stir in the spinach and crème fraiche.
  • Place the lasagne sheets in a baking tray or large bowl (in a single layer if possible), cover them with boiling water and allow them to soften for about 5 minutes. Don't let the sheets overlap and stick together.
  • While the lasagne sheets are soaking, mix together the passata, tomato puree and mixed herbs in a large jug.
  • Grate the cheese.
  • Drain the lasagne sheets.
  • Put half of the tomato mixture in the bottom of an ovenproof dish, then a layer of lasagne sheets, followed by a layer of the sausage and spinach mixture.  Repeat these layers and finish with a sprinkle of cheese.  
  • Bake in the preheated oven for 25-30 minutes, and serve hot.

Nutritional Information